Recipe
Vegan Cinnamon Zucchini Bread
This is an egg-free vegan take on classic cinnamon zucchini bread, baked as two tender quick-bread loaves with grated zucchini, brown sugar, vanilla, and warm spice. Ground flax and applesauce replace eggs while keeping the crumb moist rather than heavy.
Ingredients
3 | tablespoons flax seed, ground |
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1⁄2 | cup water, warm |
| • | cooking spray |
3 | cups all-purpose flour |
2 1⁄2 | teaspoons cinnamon, ground |
1 | teaspoon baking soda |
1⁄2 | teaspoon baking powder |
1 | teaspoon salt |
1⁄4 | teaspoon nutmeg, ground |
1 | cup granulated sugar |
3⁄4 | cup brown sugar, packed |
3⁄4 | cup vegetable oil |
1⁄2 | cup applesauce, unsweetened |
2 | teaspoons vanilla extract |
2 1⁄2 | cups zucchini, coarsely shredded |
1 | cup walnut, chopped |
Instructions
| 1. | Stir the ground flax seed and warm water together in a small bowl and let the mixture stand for 10 minutes, until thickened. |
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| 2. | Heat the oven to 350°F and coat two 9 by 5 inch loaf pans with cooking spray. |
| 3. | Whisk the flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl. |
| 4. | Whisk the granulated sugar, brown sugar, vegetable oil, applesauce, vanilla extract, and thickened flax mixture in a separate large bowl until smooth. |
| 5. | Fold the shredded zucchini into the wet ingredients until evenly distributed. |
| 6. | Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain. |
| 7. | Fold in the chopped walnuts without overmixing the batter. |
| 8. | Divide the batter evenly between the prepared pans and smooth the tops. |
| 9. | Bake for 55 to 65 minutes, until the loaves are browned and a tester inserted in the center comes out clean or with a few moist crumbs. |
| 10. | Cool the loaves in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before slicing. |
Published on Jul 19, 2024 by Luminița
